Method
Prepare the Lemon-Herb Dressing: In a medium bowl or jar, whisk together the lemon juice, MCT oil, minced shallot, thyme, basil, oregano, and Dijon mustard.
Season generously with Celtic sea salt and freshly ground black pepper.
Set aside to allow the flavors to meld.
Cook the Green Beans: Bring a medium pot of salted water to a rolling boil.
Add the trimmed green beans and cook for 3-5 minutes until they are tender-crisp and bright green. Immediately drain the beans and plunge them into a bowl of ice water to stop the cooking process.
Once cooled, drain well and pat dry.
Prepare the Tuna: If using canned tuna, drain it well. If using fresh tuna steaks, pat them dry and season with salt and pepper.
Heat a grill or large skillet over medium-high heat.
Sear the steaks for 1-3 minutes per side for a rare center, or longer to your desired doneness.
Let rest before flaking or slicing.
Toss the Base: In a large salad bowl, add the torn red leaf lettuce.
Drizzle with about ¼ cup / 60 ml (2 fl oz) of the dressing and toss gently until the leaves are lightly coated.
Assemble the Salad: Arrange the dressed lettuce on a large platter. Create artful mounds of the tuna, quartered hard-boiled eggs, blanched green beans, avocado chunks, sliced tomatoes, and olives over the lettuce.
Final Touches: Drizzle the remaining dressing over the components, especially the tuna, eggs, and beans.
Sprinkle the entire salad with rinsed capers and arrange anchovies on top, if using.
Serve immediately.
Don't dress the entire salad until you are ready to serve.
Tossing the delicate lettuce leaves too early will cause them to wilt.
